Scottish Girl Tastes POLISH PIEROGI!

Cześć! Today I'm making and tasting my first ever pierogi, the traditional Polish dumplings. To fit my sweet tooth, I've gone for some sweet pierogi filled with fresh summer berries. Recipe below!

*Ingredients for the sweet pierogi dough*
- 500g plain flour
- 2 tbsp icing sugar
- Pinch of sea salt
- 1 medium egg
- 1 egg yolk
- 200ml warm water

*Ingredients to fill and cook the sweet pierogi*
- 200g fresh raspberries
- 200g fresh blueberries
- Icing sugar (to serve)
- Sour cream or creme fraiche (to serve)

*To make the sweet pierogi dough*
1) Tip the flour, icing sugar and salt onto a clean work surface.
2) Make a well in the centre of the dry ingredients, and crack in the eggs with a few tablespoons of the warm water.
3) Use your hands to bring the mixture together into a slightly sticky rough dough.
4) Knead the dough for 5 minutes. The dough should become noticeably smoother and more elastic. If it is too sticky or too dry, add a little more flour or water, respectively.
5) Once kneaded, cover the ball of dough with cling-film and rest for 1 hour.
6) Cut the rested dough into two halves.
7) Roll one of the halves out on a lightly floured surface until it is roughly 3mm thick.
8) Use a round cutter or the rim of a glass to cut circles out of the dough, they should be roughly 8cm in diameter.
9) Follow the steps below to fill your blueberry pierogi, before rolling out and filling the other half of your dough to make the raspberry pierogi.

*To fill and cook the sweet pierogi*
1) Place 2-3 blueberries, or 1 raspberry, in the centre of each circle. You may not need all the berries.
2) Fold one half of each circle over the filling, pressing the edges together into a half-moon shape. I just did this using my hands but you can also crimp the edges with a fork if you like. 3) Be sure to press the edges together really well as you don’t want them to split apart when cooking!
4) Keep the filled dumplings in a single layer under a damp tea towel as you fill the rest.
5) To cook the pierogi, bring a large pan of salted water to the boil.
6) Carefully drop the pierogi into the pan one at a time, cooking no more than six of them at once. The pierogi should take 3-5 minutes to cook through, and should float when ready.
7) When cooked, drain the pierogi and stir a small lump of butter through them to stop them from sticking together. Repeat until all your dumplings are cooked,
8) Serve the sweet pierogi warm with a sprinkle of icing or caster sugar over the top, and a dollop of sour cream or creme fraiche.
9) Enjoy!

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Видео Scottish Girl Tastes POLISH PIEROGI! канала Maverick Baking